Mezcal, Espadin, Rey Campero

• Mezcal produced in Candelaria Yegolé, Zoquitlán, Oaxaca • Maestro Mezcalero Vicente Sánchez Parada • Made from 100% Espadín (Agave angustifolia) • Cooked in a traditional earthen pit oven • Milled using a traditional stone tahona  • Open-air, spontaneously fermented in pine and cypress vats (tinas) using river water • Distilled twice using copper pot stills  • Leads with an aroma like deep damp soil and tree bark, equal parts petrichor and forest floor, before blossoming on the palate into an earthy bouquet of green herbs with a big grip of oregano and coriander brightened by subtle waves of citrus zest • Awarded Great Value, Chairman's Trophy, & Top 100 Spirits, Ultimate Spirits Challenge 2023 • 48% ABV (ABV may vary batch to batch) Representing over 96% of the agave in Oaxaca, Espadín offers a blank canvas upon which any maestro mezcalero in the state can paint. Rey Campero Espadín is a perfect introduction to this concept and the influence of terroir and production methods.